Ripening Time Research Articles

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology.

In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival analysis statistics. Experimental cheese making (E) included homogenization of milk fat, unpasteurizedcheesemilk, changes in cooking temperature, and a curd-washing step, while traditional cheese making (T) followed a classic hard-cooked cheese making. Cheeses were ripened for 215 days and samples were analyzed at 76, 112, 128, 152, and 215 days. Consumers (250) were recruited and divided into five groups of 50 consumers for each stage. At each sampling time, consumers assessed whether the sample was "under-ripe," "ok," or "over-ripe." Optimum ripening time could be estimated only for E cheeses, with a high percentage of rejection. For T cheeses, it was not possible to determine the optimum ripening time because the rejection by over-ripening was never reported. We verified consumer segmentation: a small percentage found E cheese under-ripe and a high percentage found it over-ripe. Many consumers qualified E cheeses as too spicy, especially at the end of ripening. Spicy flavor is usually perceived before than the texture and evidenced an acceleration of the flavor formation. We concluded that the innovative intervention in cheese making technology was successful in accelerating cheese ripening. It also had potential to develop a new cheese product targeted at consumers who chose/prefer good spicy flavor. PRACTICAL APPLICATION: Survival analysis is a useful methodology to determine the optimum ripening time of foods based on consumer data. In this work, it evidenced that the proposed innovative cheese making was successful in accelerating the formation of cheese flavor, and had the potential to develop a new cheese product targeted at consumers who chose/prefer good spicy flavor.

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution analysis. To further determine their contribution to the overall aroma profile of Cheddar cheeses, odor activity values of 38 odorants with flavor dilution factors ≥1 were calculated. A Cheddar cheese matrix was developed to determine the concentrations and the odor thresholds of these key aroma compounds. The result of the aroma recombinant experiment prepared by mixing the key aroma compounds in the concentrations in which they occurred in Cheddar cheeses showed that the overall aroma profile of the recombinant sample was very similar to that of Cheddar cheese. The main different compounds in Cheddar cheese with different ripening time were acetic acid, butanoic acid, dimethyl trisulfide, methional, hexanal, (E)-2-nonenal, acetoin, 1-octen-3-one, δ-dodecalactone, furaneol, hexanoic acid, heptanal, and ethyl caproate. This study could provide important information for researching and developing Cheddar cheese-related products.

Bio-cake layer based ultrafiltration in treating iron-and manganese-containing groundwater: Fast ripening and shock loading

Groundwater was a desired alternative for decentralized water supply. However, the presence of iron, manganese and ammonia significantly limited its extensive adoptions. In this study, an innovative gravity-driven membrane (GDM) process has been developed to address such problems. The results indicated that GDM process can efficiently diminish the concentrations of iron, manganese and ammonia, with average removal efficiencies of 97%, 95% and 70%, respectively, since the bio-cake layer on the membrane surface can serve as a dynamic barrier for the foulants rejection. In GDM filtration, the manganese removal was mainly attributed to the synergistic effects between the chemically auto-catalytic oxidation by manganese oxides (MnOx) and biological activity by manganese-oxidizing bacteria (MnOB). Pre-addition of MnOx particles into GDM system could significantly enhance the manganese removal and shorten its ripening time by approximately 50%. During long-term filtration, the fluxes of GDM remained stabilized (4–5 L m−2 h−1), and MnOx particles pre-additions could improve the stable fluxes by 23%–37%. The flux stabilization of GDM process was mainly determined by the heterogeneous structures of bio-cake layer, and the generated iron and manganese oxides would improve its heterogeneities. Furthermore, MnOx assisted GDM process conferred robust capacities in resisting the shock loading of manganese and ammonia in the feed water, and the highest concentrations of manganese and ammonia were suggested to be less than 2.96 mg/L and 0.9 mg/L, respectively. Therefore, these findings are full of relevance to develop new strategies to treat the iron- and manganese-containing groundwater and promote the extensive application of UF technology for decentralized water supply.

Production of Maral (Cervus elaphus sibiricus Severtzov) Recombinant Chymosin in the Prokaryotic Expression System and the Study of the Aggregate of Its Biochemical Properties Relevant for the Cheese-Making Industry

The paper reports on the production of the maral recombinant chymosin in the Escherichia coli expression system (SHaffle express strain) and the study of its biochemical properties relevant for the cheese-making industry. The highest maral recombinant prochymosin content in inclusion bodies was observed when producer cells were cultured at 25°C for 6 h after the introduction of an inducer, 10 mM isopropyl-β-D-1-thiogalactopyranoside. The biochemical properties of the obtained enzyme were compared with those of bovine and dromedarian recombinant chymosins. It is shown that total proteolytic activity of the maral recombinant chymosin was comparable with that of the bovine enzyme and that it exceeded the activity of the dromedarian enzyme by about 3.8 times. The thermal stability of the recombinant chymosin from maral was found to be 5–10°C higher than that of the chymosins from the cow and dromedary. The patterns of dependence of milk-clotting activity on the pH level and calcium chloride concentration in cow’s milk on the enzyme from maral met the requirements set by the cheese industry. Its high proteolytic activity and thermal stability limits the scope of application of maral recombinant chymosin to the production of cheeses with short ripening and short storage times.

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

Household slow sand filter to treat groundwater with microbiological risks in rural communities

Household slow sand filters (HSSFs) improve the quality of life in rural communities as they provide safe water. However, HSSFs require time for the growth of the biological layer (schmutzdecke) to achieve maximum performance, especially when groundwater is used as it normally has few nutrients. In this ripening period, pathogenic microorganisms can pass through the filter. In this context, this study reports the performance of two HSSF settings, intermittent (I-HSSF) and continuous (C-HSSF) flows followed by disinfection with sodium hypochlorite to treat groundwater with Escherichia coli, Giardia muris cysts and Cryptosporidium parvum oocysts. The weekly introduction of river water was tested as a filter-ripening agent and this procedure reduced the ripening time in approximately 80 days. Filtered water disinfection improved the water quality and inactivated protozoa. The costs and operational challenges addressed in this study can provide support to HSSF technology transfer in rural communities worldwide.

Analysis of Biological Activity by Time of Black Garlic Ripening in Seosan Yukjok Garlic and Elephant Garlic

Analysis of Biological Activity by Time of Black Garlic Ripening in Seosan Yukjok Garlic and Elephant Garlic

The severity of intrahepatic cholestasis of pregnancy can shorten the first stage of labor in multiparous women induced by prostaglandin E2

Aim: To determine the relationship between increased serum bile acid concentrations and the first stage of labor in multiparous women induced by vaginal prostaglandin E2 (PGE2) with intrahepatic cholestasis of pregnancy (ICP). Material and Methods: In this retrospective case-control study 283 multiparous women with ICP and 283 healthy multiparous pregnant women were admitted for induction of delivery, were inserted PGE2 (10 mg dinoprostone) vaginally. The groups with mild, moderate and severe ICP were compared with control group in terms of the time from beginning of PGE2 vaginal insertion to active phase of labor, the time from beginning of PGE2 vaginal insertion to complete dilatation of cervix and fetal outcomes. Results: The time from beginning of PGE2 insertion to active phase in the mild, moderate and severe ICP groups were shorter than in the non-ICP group; 3.19±0.32, 7.26±0.34, 8.71±0.35 hours, respectively (p<0.01). The time from beginning of PGE2 insertion to complete dilatation of cervix in the groups with mild, moderate and severe ICP were shorter than in non-ICP group; 3.03 ± 0.45; 10.33 ± 0.62; 14.44 ± 0.53, respectively (p<0.01). There was no difference between the groups in terms of fetal outcomes except fetal weight and the presence of meconium (p<0.01). Conclusion: Increased bile acid concentrations in multiparous pregnant women induced by vaginal PGE2 with mild, moderate and severe ICP are associated with shorter duration of cervical ripening and labor induction time to delivery. The study concluded that multiparous women with ICP can deliver faster as the severity of cholestasis increases.

Influence of Partially Purify Enzyme in Experimental Cheddar Cheese Production

Calf rennet is the main enzyme component has been widely used as a milk clotting enzyme for cheese making. The high price of traditional rennets and ethical consideration associated with their use promoted the new rennet substitute. The cheeses were studied to determined difference chemical, biochemical and sensory characteristics throughout of 2 months of ripening. The cheese yield produced from commercial enzyme was (p&lt;0.05) higher than cheese produce from kesinai enzymes. Both cheese samples were compositionally alike except for moisture, protein contents and pH. In both cheese moisture contents declined (p&lt;0.05) with ripening period while pH was increased with ripening time. Total nitrogen (TN), non protein nitrogen (NPN) and non casein nitrogen (NCN) were (p&lt;0.05) higher in whey of cheese made with kesinai enzyme than cheese made with commercial enzyme. The amount of NPN and NCN found in cheese made with kesinai enzyme was (p&lt;0.001) higher than in cheese made with commercial enzyme. NPN and NCN values were increased (p&lt;0.001) throughout the ripening period in both cheeses. Cheese made with commercial enzyme exhibited slightly higher level of free amino acids than cheese made with kesinai enzyme. But free fatty acids compositions have shown similar changes in both types of cheese thought the ripened time. Textual characteristics such as hardness, gumminess and chewiness increased in both types of cheese during early stage of ripening and decrease gradually at end of ripening whereas springiness, adhesiveness and cohesiveness were showed similar changes in both cheeses during the ripened period. The principal component analysis (PCA) of electronic nose sensor data has been studied using “Z”nose. The results indicated that, the presence of 7 volatile (aroma) common compounds in both cheeses. PCA analysis was performed to discriminate the cheeses with their ripening time.

Effect of Lactococcus lactis inoculation on characteristics and microstructure of dangke cheese with different ripening temperature and incubation time

Physical properties of Dangke cheese can be improved by the ripening process through starter culture inoculation. The purpose of this study was to analyze the characteristics of Dangke cheese with different temperature and incubation time of ripening as well as their interaction by Lactococcus lactis inoculation. The research method used was experimental using a completely randomized design (CRD) with 2 (two) factors. The first factor (A) is the ripening temperature (5, 15, and 25°C) and the second factor (B) is the Ripening time (6, 9, and 12 days). Dangke is made by adding a papaya sap solution as coagulation. Microstructure was observed by a scanning electron microscope. The treatments were replicated three times each process. The data were processed statistically with variance analysis, followed by the least significant difference test. The results indicated that the ripening temperature affected the activity of L. lactis in carbohydrate degradation to produce lactic acid so that it affected the hydrogen potential (pH) and the dangke protein content. Long time ripening provides an opportunity for L. lactis to continue performing activities resulting in a decrease in carbohydrate and pH levels, but there is an increase in total lactic acid and protein levels. The temperature and duration of ripening in dangke manufacture provide an interaction of carbohydrate and protein levels. The Ripening temperature used in the manufacture of Dangke cheese with the addition of L. lactis, preferably 5°C and the duration of 12 days of ripening. The microstructural features show that the duration of ripening causes the Dangke structure to be more compact, as indicated by the proximity of casein molecules with other casein molecules and fat spread evenly in the three-dimensional network of molecules.

New Hybrid Tomato Cultivars: An NMR-Based Chemical Characterization

Bamano, King Creole, Sugarland, and DulceMiel hybrid tomato cultivars have been recently introduced in the Lazio area (Central Italy) to expand and valorize the regional/national market. Tomatoes from these cultivars, together with tomatoes from the native Fiaschetta cultivar, were sampled at the proper ripening time for the fresh market and characterized to obtain and compare their metabolite profiles. The Bligh–Dyer extraction protocol was carried out, and the resulting organic and hydroalcoholic fractions were analyzed by high-field Nuclear Magnetic Resonance (NMR) spectroscopy. NMR data relative to quantified metabolites (sugars, amino acids, organic acids, sterols, and fatty acids) allowed to point out similarities and differences among cultivars. DulceMiel hybrid and Fiaschetta native cultivars showed some common aspects having the highest levels of the most abundant amino acids as well as comparable amounts of organic acids, amino acids, stigmasterol, and linoleic and linolenic acids. However, DulceMiel turned out to have higher levels of glucose, fructose, and galactose with respect to Fiaschetta, reflecting the particular taste of the DulceMiel product. King Creole, Bamano, and Sugarland hybrid cultivars were generally characterized by the lowest content of amino acids and organic acids. King Creole showed the highest content of malic acid, whereas Bamano was characterized by the highest levels of glucose and fructose.

Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches

Palm fresh fruit bunches (FFBs) are raw materials used in CPO mills and produced by palm oil plants. The nature and quality of these raw materials considerably affect the characteristics of the crude palm oil (CPO). The characteristic of crude palm oil (CPO) can be affected by freshness level, ripening of palm fruit bunches, growing sites, poor transportation and harvest and postharvest systems. Amongst the aforementioned factors, the major problems that occur frequently are the ripening level and processing delay of palm fresh fruit bunches (FFBs) and also brondolan (loose fruits from bunches). Harvested FFBs must be optimally ripened to achieve high oil content and must be immediately taken to the factory for processing. Accordingly, the present study aims to evaluate the characteristics of palm oil produced at different ripening levels and processing delay times of palm fruit bunches from oil palm plantations in Ungaran, Central Java, Indonesia. The objects of this research are ripening level (underripe, ripe, overripe and brondolan) and processing delay time (12, 36 and 60 h). Results show that the ripening level and length of processing delay of palm fruit bunches can affect the deterioration of bleachability index (DOBI) value, free fatty acid (FFA) content, oil content, peroxide value (α = 0.05) and profile of fatty acid composition. A long processing delay increases FFA content and peroxide value, but decreases DOBI value and oil content. From the observed parameters, the best results are found on ripe FFBs with a processing delay time of 12 h. The results are still good at 36 h but deteriorated after 60 h.

Seaweed Extract Improved Yields, Leaf Photosynthesis, Ripening Time, and Net Returns of Tomato (Solanum lycopersicum Mill.).

Overuse of chemical fertilizers in the intensive greenhouse tomato cultivation system has limited the increase of plant production. Nowadays, seaweed extract has been gradually applied in agriculture as an effective way to achieve a higher yield of crops, but its effects on tomato cultivation have not been fully explored. In this study, a greenhouse experiment was conducted in Shandong province of China with a novel seaweed extract (SES) originated from Sargassum horneri, to investigate the effects of different doses of SES (0, 30, 60, and 90 kg hm–2) on yields, quality, ripening time, and net returns of tomato. The results indicated that the application of SES significantly increased tomato yield by 4.6–6.9% compared to the control, which is attributed to the improved photosynthetic capacity of tomato leaves. The yields of tomato increased first and then decreased with increasing dosage of SES, and SES applied at the dose of 60 kg hm–2 achieved the highest tomato yield. Compared to the control, SES at 60 and 90 kg hm–2 significantly increased the hardness of tomato by 10.2 and 19.8%, respectively, and this can help to reduce losses during transportation and storage. Moreover, SES shortened the ripening time of tomato, and the coincidence between tomato harvest and sale price peak achieved a high net return.

Analysis of the Modulation of Dormancy Release in Almond (Prunus dulcis) in Relation to the Flowering and Ripening Dates and Production under Controlled Temperature Conditions

In this study, the control of eco- and endo-dormancy release led to the modulation of the flowering time in almond (Prunus dulcis (Mill.) D.A. Webb). The study was performed in almond cultivars with contrasting flowering times: the extra-early flowering cultivar Desmayo Largueta and the ultra-late cultivar Tardona. Temperature control in the “Autumn”, “Winter” and “Spring” chambers successfully delayed the flowering time in Desmayo Largueta. Advance flowering in the cultivar Tardona was limited, however, even with the application of sufficient chill in the Winter chamber. The ecodormancy period and the heat accumulation for flowering were not stable among cultivars, even though the heat accumulation was generally high, in accordance with that accumulated in field conditions. The heat requirements of the early cultivar Desmayo Largueta were lower than those of the ultra-late cultivar Tardona. We observed a decreasing pattern in ecodormancy along treatments that was probably related to the temperature in the Spring chamber. Finally, flowering and fruit set were highly variable, and these parameters were more dependent on the cultivar assayed than on the treatment applied. Although the ripening time under our experimental conditions was earlier than the phenological dates observed in the field, the flowering time delayed the ripening time in the case of the extra-early cultivar Desmayo Largueta. The fruit weight increased in the last treatments, whereas the kernel/fruit ratio decreased, as the kernel weight did not vary significantly along treatments. The results obtained show that flowering time can be modulated by temperature control and that other uncontrolled factors, such as photoperiod, can be involved in the control of endodormancy release and flowering time, especially in late flowering cultivars.

Flavor Characterization of Three Major Dry-Cured Hams in China Based on Intelligent Sensory Evaluation and Artificial Sensory Analysis

The aroma and taste of Jinhua,Xuanwei,Rugao hams of different ripening time were studied by sensory evaluation combining with electronic nose and electronic tongue. The results of sensory evaluation showed that,meat flavor,pickled flavor and fat flavor were the characteristics aromas of three kinds of hams,two and three years of hams had stronger meat and curing flavor,while the acidity of one-year hams were more obvious. Principal component analysis(PCA)results of electronic nose and electronic tongue data demonstrated that different hams could be distinguished well. The aroma profiles of one-year hams were obviously different from that of other years,while aroma of Jinhua hams were similar to two-year and three-year Xuanwei hams. The soft independent modeling class analogy(SIMCA)was applied to establish the identification model of dry-cured ham,and the hierarchical identification model which selected the best ham from three producing areas as the standard sample,could effectively identify the other hams. The results showed that the change of ham flavor at different ripening time showed a certain rule,and the intelligent sensory analysis could be used for fast and effective grade identification of ham.

The implementation and effect of sasi on coconut (Cocos nucifera L.) harvest products in southern Buru, Indonesia

Coconut (Cocos nucifera L.) is common plant for the Moluccan farmers to apply local wisdom in cultivation, called sasi. This study describes sasi implementation of coconut cultivation in South Buru and its effects on the quality of the coconut harvest. The research was conducted by field observation and interviews. Data were obtained from coconut trees aged 16–25 years and &gt; 30 years. There are two common methods of cultivation through sasi, religion-based permission (local church) and traditional sasi. Both forms of sasi have different indications. On the basis of the sasi system, coconut plantations cannot be penetrated for six months (a spell prohibiting access to the crop) and harvesting only takes place after the end of the sasi period (avoiding any risk of theft of the fruit). Yields on the 16–25-years-old trees had a weight of endosperms of 243–378 g and a thickness of the coconut endosperm of 9.2–12.2 mm over the monitored 10–18 months fruit age period, each showing a bell-shaped variation with a maximum for about 13 months old fruits. Yields on &gt; 30-years-old trees group showed the same pattern. Thus, although sasi is useful for protecting the coconut fruit before harvesting, the implementation of coconut sasi for six months ultimately decreases the quality of the crops and postpones the best harvest time. Therefore it is recommended that the implementation of coconut sasi in South Buru be adjusted with the biological timing of coconut ripening.

Biogenic Amines in the Different Types of Cheese

The aim of the experiment was to analyse the content of biogenic amines (BA) in the main groups of commercially produced cheeses and in cheese matured under standard conditions. The content of biogenic amines in commercially produced cheeses was monitored on the last day of consumption, and on the 1st, 30th and 60th days after production in the cheese matured under standard conditions. The highest content of biogenic amines was found in semi- hard cheeses, mainly in Eidam slices (tyramine123.12 mg.kg-1 putrescine 23.02 mg.kg-1). The cheese was not treated after the production and was cut and packed after production, which significantly affected the formation of biogenic amines. Also, “Salámový syr” - cheese had a high content of biogenic amines (tyramine 65.12 mg.kg-1 putrescine 29.25 mg.kg-1). High content of BA was also found in the other semi- hard cheeses - “Hranol neúdený” (tyramine 56.02 and putrescine 51.49 mg kg-1). In general, the content of biogenic amines in semi- hard cheeses is higher than in semi-soft, because they have a longer ripening time.

Gibberellin and the plant growth retardant Paclobutrazol altered fruit shape and ripening in tomato.

Fruit shape and ripening are major horticultural traits for many fruits and vegetable crops. Changes in fruit shape and ripening are often accomplished by altered cell division or cell expansion patterns. Gibberellic acids (GAs) are essential for tomato fruit development; however, the exact role and the underlying mechanism are still elusive. To elucidate the relationship between gibberellins and fruit shape and ripening in tomato, GA3 and gibberellin biosynthesis inhibitor paclobutrazol (PAC) were applied to tomato. Fruit shape index was increased when GA3 was applied, which was mainly attributed to the increased organ elongation. The expression levels of genes involved in cell elongation and expansion were altered at the same time. In addition, GA delayed the ripening time by regulating the transcript levels of ethylene-related genes. By contrast, PAC application decreased fruit shape index and shortened fruit ripening time. These results demonstrate that manipulation of GA levels can simultaneously influence tomato fruit shape and ripening. Further studies aimed to regulate fruit shape and ripening can be achieved by altering GA levels.

Climate change shifts in habitat suitability and phenology of huckleberry (Vaccinium membranaceum)

Climate change is altering the suitable habitat and phenology of plant species around the world, with cascading effects on people and animals reliant upon those plant species as food sources. Huckleberry (Vaccinium membranaceum) is one of these important food-producing plant species that grows in the Pacific Northwest of North America. Here, we modelled how the range and phenology of huckleberry may change as the climate changes. To address this question, we first utilized citizen scientist observations, long-term plot data, and gridded climate data to identify climate variables that best predicted the current bioclimatic niche and the timing of flowering and fruit ripening of huckleberry. We then used multi-model future climate projections for 2 time periods (2041–2070 and 2071–2100) and 2 greenhouse gas emissions scenarios (RCP 4.5 and RCP 8.5) to predict how the range and the timing of flowering and fruiting would change. The modelled bioclimatic niche for the current time period was a good match for our observations, with the model predicting a high probability of occurrence where the species was observed (AUC = 0.88). Suitable habitat for huckleberry was predicted to shrink by 5–40% across the northwestern USA by the end of the 21st century, and this reduction in predicted probability of occurrence was greatest at lower elevations, across drier portions of the current range of the species, and under the higher emissions scenario. Suitable habitat was predicted to expand at higher altitudes (>3,050 m) and in more northern locations in British Columbia by 5–60% by the end of the 21st century. To predict how future phenological dates might shift, we developed thermal sum models for flowering and fruiting under current climate conditions and then used those models to predict how these events would change based on climate predictions. Our phenology models suggested flowering would advance 23–50 days (mean 35 days) and fruiting would advance 24–52 days (mean 36 days) by the end of the 21st century under the RCP 8.5 scenario; greater advances in phenology were shown over more northerly and higher altitude regions. These large shifts in potential range and phenology could greatly alter trophic relationships and the timing and location of traditional harvests in the future.

An Interactive Web Application for Predicting Ripening of Bilberry (Vaccinium myrtillus) in Finland

I used a temperature-sum model to predict the ripening of bilberries (Vaccinium myrtillus) on a daily basis, using real-time temperature data. The temperature-sum model was developed by fitting to historical data on berry ripening, and by finding a parameter combination that minimizes the model prediction error. The model was then used to predict the timing of berry ripening by using temperature data for a 10 × 10-km grid that covered the entire of Finland. The berry ripening predictions were presented online on a map showing the berry ripening predictions in real time. One third of the users indicated that the model predictions were correct, and another third pointed out that the first berries were already ripened when the model predicted ripening to take place. I, therefore, conclude that the model predicts the bilberry ripening with good accuracy.